In a large bowl, rehydrate the soy curls with some mushroom broth granules and enough hot water to cover the curls. I use boiled water but to save your hands from scalding water, use half hot water and half tap water.

In another bowl, combine brown sugar, yellow curry paste, vegan fish sauce, kosher salt, vinegar, Coco Rico (or water), and coconut milk to make the marinade. Whisk everything together.

Prepare the peanut sauce by combining natural peanut butter, coconut milk, salt, red or yellow curry paste, brown sugar and lime juice in a pot and mix over low heat until everything is evenly mixed. Remove from heat and transfer to a container.

At this point, the soy curls should be fully softened and hydrated, so strain over a colander and squeeze as much liquid as you can out of it. The more you squeeze out, the more marinade it will retain. Once all the liquid has been squeezed out, toss in the marinade and let sit for at least 30 minutes.

To prepare the skewers, soak them in a bit of water for at least 10 minutes if you plan on cooking them on the barbeque, but if you are cooking them on a griddle like me, a quick dunk in the water or a soak while you skewer should be sufficient.

Thread the marinated soy curls onto the skewers, and set aside. If you find you have many small pieces that don't skewer well, don't worry about that, I simply pan fry those instead of BBQing/griddling them.

To grill or griddle the skewers: Over medium heat (I did 400F on my griddle), brush one side of the skewers with coconut milk, and place on the griddle/grill, coconut side down. Cook for about 3-4 minutes until browned, if cooking on a griddle, you may need to press down to get the entire skewer to touch the cooking surface evenly. Before turning to cook the other side, brush with coconut milk, then cook until the other side is browned.

To panfry (not skewered): add about 2-3 tbsp of coconut milk to a large non-stick pan/wok and fry until it bubbles. Ideally wait until it separates a little, but I'm often impatient, so it's not necessary. Add 1-2 tbsp of vegetable oil to the pan, and add the soy curls. Cook for about 5 minutes, and then stir, mixing until you get fairly evenly caramelized and browned pieces of soy curl. This should take about 15-20 minutes total.

Serve satay with peanut sauce, extra crushed peanuts, and cilantro, with rice, fresh cucumber slices, and if you're feeling a little extra, with green papaya salad.